Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage

Aksu M. İ., Turan E., Erdemir E., Öz F.

European Food Research and Technology, cilt.249, sa.5, ss.1329-1341, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 249 Sayı: 5
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s00217-023-04216-x
  • Dergi Adı: European Food Research and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Sayfa Sayıları: ss.1329-1341
  • Anahtar Kelimeler: Freeze-dried pomegranate water extract, Cemen paste, Pastirma, Quality, Antioxidant, Protein and lipid oxidation, ANTIOXIDANT ACTIVITY, OXIDATION
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

This work aimed to determine the effect of freeze-dried pomegranate water extract (FDPWE) on the quality and technological properties of cemen paste and pastırma. Firstly, FDPWE was produced and its antioxidant, physical and physicochemical properties were determined. Secondly, cemen paste was produced with different levels of FDPWE (Control, 1.0%, 2.0%, 3.0%, 4.0%, and 5.0%) and its quality characteristics were determined. Afterwards, pastırma production was carried out with cemen paste produced by adding FDPWE (Control, 3.0%, 4.0% and 5.0%) and its effects on quality properties and storage stability (at 4 °C for 150 days) of pastırma were investigated. FDPWE had high total anthocyanin content and a* values. The use of FDPWE in cemen paste production caused a decrease in pH value, thereby increasing the effectiveness of anthocyanins. It also caused an increase in a* value (P < 0.01), FRAP-reducing activity, metal chelating activity, color and overall acceptability of cemen. Increasing FDPWE content in cemen paste reduced salt, pH and lipid oxidation (P < 0.01) of pastırma, while both external and internal surface a* color (P < 0.01) and sensory scores (P < 0.01) increased according to the control sample. In addition, the storage stability of the pastırma with FDPWE was maintained better than control samples. The results indicated the potential of FDPWE, as a new clean label additive, containing natural functional components to enhance the quality and stability of pastırma.